A working sheep farm for more than 150 years, Wharekauhau (pronounced Forry-ko-ho) spans a 16-mile stretch on North Island’s southeast coast. Despite its size, the estate feels intimate. Visitors can go for an early-morning nature walk before sitting at a communal table, sampling feijoa (a brisk bubbly made from a local fruit), and lingering over a breakfast of blueberry and cornmeal pancakes prepared by chef Rob Cullen. Accommodations The 12 Cottage Suites feature New Zealand wool carpeting, hemp curtains, and ocean views. Also available are a three-bedroom cottage and a 4,600-square-foot house. Recreation Horse trekking, jet boating, surf casting, fly-fishing, clay-target shooting, spa treatments, archery, swimming, tennis, and day trips to national parks by helicopter. Dining Continental cuisine made primarily from local produce and paired with wines from the Marlborough region. Worthy Diversion Spend a day with chef Rob Cullen, who will lead you on a tour of Wellington’s fish and meat markets, produce farms, and wineries, as well as a local chocolatier. Rates Cottage Suites tariffs include breakfast, predinner drinks, canapés, and dinner, and vary by season, from $435 to $690 per person. The house and three-bedroom cottage range from $900 to $4,135 per night.